Katori Chaat Recipe

4.22 from 42 votes

Everyone's favorite chaat is molded into an artistic starter, Katori chaat, where a lip-smackingly delicious sweet and savory filling is nestled inside a flaky Katori (edible bowl). This crispy Katori chaat recipe is an excellent make-ahead appetizer.

Prep: 30

Cook: 30

Total: 1

Course: Appetizer, Snacks And Appetizers

Cuisine: Indian

Servings: KATORIS

Calories: 173kcal

Author: Ruchi

Ingredients

FOR KATORIS

1 cup Wheat flour
1 cup All purpose flour
½ teaspoon Salt
2 tablespoons Oil
- - Water to knead the dough
Oil for Frying

BOIL AND SEAON CHICKPEAS

1 cup Chickpeas
1 teaspoon Salt
⅛ teaspoon Baking soda
2 cups Water to boil the chickpeas
½ teaspoon Cumin powder
1½ teaspoons Chana Masala
1 teaspoon Oil

OTHER KATORI CHAAT INGREDIENTS

1 cup Bean sprouts
1 medium Onion finely chopped
1 cup Yogurt whisked
¾ cup Cucumbers finely chopped
1 large Potato
2 medium Green Chilies finely chopped
½ cup Green Chutney
½ cup Tamarind Chutney

GARNISHES

- - Sev
- - Chaat Masala
- - Coriander leaves
- - Pomegranate seeds
- - Kashmiri Red chili powder

Instructions

COOK CHICKPEAS

Soak dried chickpeas overnight in 3 cups of water. In the morning, drain the water and rinse the chickpeas again. Transfer the chickpeas to an Instant Pot and add filtered water to the chickpeas. Add salt and a pinch of baking soda.
Place the lid on the Instant Pot. Seal and secure. Press the ‘Pressure cook button’ and cook on high pressure for 20 minutes. Make sure the venting knob is in the sealing position.
Allow the pressure to release naturally for 10 minutes, then move the steam release handle on the lid to the venting position. Once the pin drops, carefully open the Instant Pot. Drain the boiled chickpeas and separate the beans from the water.
Tip — To check if the chickpeas/chole are done, take a bean in between your fingers and press. You should be able to press the boiled chickpeas easily with your fingers.
Heat oil in a pan over medium heat. Transfer the cooked chickpeas to the pan and season them with salt, roasted cumin powder, and chaat masala. Stir until combined. Lower the heat to the low-medium setting. Cover, and allow the chickpeas to soak in all the flavors for about 4-5 minutes. After the cooking time has lapsed, removed the chickpeas from the heat and set them aside.

FORM THE DOUGH

In a large mixing bowl, combine the flours, salt, and one tablespoon of oil.
Gradually add water into the bowl and mix the ingredients until well incorporated. Knead until it forms a soft, pliable dough.
Cover the dough with a damp cloth (to prevent drying out) and let it rest for 20-30 minutes on the kitchen counter.

FRY THE KATORIS

Heat oil in a pan over medium heat. Take a medium-sized katori for making the katoris.
Now, divide the dough into equal-sized round balls.
Flatten the dough and roll out the dough into a flat, round disc around 3 inches wide.
Place a round Katori in the center of the rolled dough.
Wrap the Katori with the dough. Using the knife, carefully trim the extra dough from the top of the Katori.
Drop the dough-wrapped Katori in the oil once the oil is medium-hot (not highly fuming hot).
Tip — The right temperature of the oil is an essential step in this recipe.
Allow it to cook from the bottom until golden. Now, flip and cook from the top until golden.
Once evenly cooked, remove from oil and drain it on a kitchen paper towel. Carefully run a small knife around the edges of the Katori, and the fried dough Katori will come loose.
Set it aside. Repeat the process with the rest of the dough until all the dough is used up.

ASSEMBLE KATORI CHAAT RECIPE

Before we start assembling the katoris, gather all the ingredients. Ensure the yogurt is whisked and thinned out (with water or milk) for an easy drizzle. Refrigerate until ready to use.
Arrange a Katori on a plate. Start layering the katoris.
Chickpeas and green chilies.
Bean Sprouts.
Crispy potatoes.
Green chutney, tamarind chutney, cumin powder, and chaat masala.
Onions.
A generous drizzle of yogurt.
Finish off the Katori with a final drizzle of green chutney and meethi chutney.
Add a layer of thin sev on top for an extra crunch.
Sprinkle some pomegranate seeds, chopped cilantro leaves, and serve immediately. As a soggy Katori won't taste that good.

BAKED KATORI CHAAT

Preheat the oven to 350°F. In a large mixing bowl, combine the flours, salt, 1 teaspoon of baking powder, and two tablespoons of oil. Gradually add yogurt into the bowl and mix the ingredients until well incorporated. Knead with lukewarm milk until it forms a soft, pliable dough.
Cover the dough with a damp cloth (to prevent drying out) and let it rest for 20-30 minutes on the kitchen counter.
Now, divide the dough into equal-sized round balls. Flatten the dough and roll out the dough into a flat, round disc around 3 inches wide.
Spray the muffin pan with oil. Wrap the dough around the outer mold of the muffin pan.
Repeat the process with the remaining dough.
Bake the katoris in the preheated oven for 15-20 minutes or until golden.
Remove the muffin tray from the oven and set aside to cool.
Oven baked Katoris are ready for stuffing.

Notes

Tips and Variations

» Let’s talk about the stuffing. The filling inside this Katori chaat is what makes it more flavorful and yummy. There are various possibilities when it comes to fillings.

» You can easily substitute yogurt with dairy-free and vegan alternatives.

» You can use a can of chickpeas to save time. Drain the aquafaba (the brine water that preserves chickpeas) and use the chickpeas as stated below.

» Not in a mood want to make katoris at home, no worries. You have choices, my friend. You can buy these savory cups or Athen foods mini phyllo dough shells to speed up the process.

» If your yogurt tastes sour, add a tablespoon of sugar to sweeten the yogurt and whisk until completely dissolved. Yogurt drizzled on top of tokri chaat should be of thin, batter-like consistency.

» Katori chaat is a very adaptable recipe. Feel free to add or subtract whatever ingredients you like! The sky is the limit when it comes to filling; you can fill this katoris with whatever your heart desires.

» The right temperature of the oil is an essential step in this recipe.

Frequently Asked Questions!

Can I make a Katori chaat recipe for a party?

You most certainly can! Act smart, and don't tire yourself. Do some prep work in advance ( as explained above) and on the day of the party. Setup a chaat station with all the fillings and fixings lined around the katoris.

Allow the guests to fill and finish the katoris to their liking.

Can I make baked katori chaat?

You sure can! You can make it healthier by using Baking the katoris. I had tried it, and trust me; the taste is not at all compromised. The step-by-step instructions are given in the recipe card above.

How to store the cooked katoris?

You can store this katoris on the counter right at room temperature for 2–3 days. Place the cooled katoris on a plate and cover with a kitchen paper towel. The katoris will stay crisp for 2-3 days.

Heat the katoris in the air fryer for 2-4 minutes. That leftover katoris will become crunchy and delicious, just like they were freshly made.

Nutrition